8 dried lasagna noodles
Olive oil spray
1 t salt-free Italian seasoning
1/4 t salt
1 t olive oil
1 small onion, finely chopped
2 large garlic cloves, minced
2 c low-sodium vegetable broth
6 oz can no-salt-added tomato paste
2 10 oz packages frozen chopped spinach, thawed and squeezed dry
1 c fat-free or low-fat ricotta cheese
2 T parmesan cheese
1/4 t white pepper
1/8 t ground nutmeg
Prepare the noodles using the package directions, omitting the salt and oil. Drain and place in a single layer on wax paper.
Preheat oven to 350. Lightly spray and 8 in square baking dish with oil spray.
In a small nonstick saucepan, heat the olive oil over medium-high heat. Cook the onion and garlic for 2 to 3 minutes or until the onion is soft, stirring occasionally.
Stir in the remaining sauce ingredients. Reduce the heat and simmer for 5 minutes, or until slightly thickened, stirring occasionally. Remove from heat and set aside.
Spread a scant 1/3 cup of filing lengthwise down each noodle, leaving a border on all sides. Roll up each noodle and place it on its side in the baking dish. The rolled noodles shouldn't touch each other.
Pour the sauce over the noodles.
Bake, covered, for 25 minutes or until heated through.